Trim 4 boneless, skinless chicken breasts of any excess fat. Using a sharp knife, make a slit on the thicker side of the breast (being careful not to cut all the way through). Move the knife tip back and forth to form a pocket

Fill the pocket with 2 heaping tablespoons of the cheese mixture (you may need more or less depending on the size of the breast). Fold the sides back in, pushing any filling that tries to escape back into the pocket. Repeat with remaining breasts and drizzle with some olive oil. Secure each breast with at least 3 toothpicks to help keep the filling in

Give each breast a generous sprinkle of kosher salt, grounds black pepper, garlic powder, onion powder and paprika, then chill for at least an hour. This will help set the filling and keep it from melting out during cooking

Preheat your grill to 400 F. Place your chicken seasoned side down on the grill and cook 4-5 minutes, then turn (not flip), and cook 4 minutes more. You can season the back side at this point. Flip your chicken and cook another 3-4 minutes more, then turn and cook until a thermometer reads 170 F. Remove from the grill and let rest 10 minutes before serving